Carrot Bundt Cake With Cream Cheese Glaze

"This dessert makes a real show piece with its cream cheese glaze. Created for Ready, Set, Cook! (Number 6)"
photo by  Pamela photo by  Pamela
photo by Pamela
Ready In:
1hr 10mins




  • In a large bowl, cream butter and sugars
  • Add eggs, one at a time, beating well after each
  • Add lemon zest, oil, extract and lemon juice
  • Combine dry ingredients; gradually add to wet mixture
  • Stir in carrots, raisins, and nuts
  • Pour into a bundt pan that has been greased well
  • Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
  • Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
  • For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
  • Mixture should be quite thick
  • Pour over warm cake letting glaze drip down the sides
  • Cool to room temperature before serving

Questions & Replies

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  1. Karleen G.
    What size bundt cake pan should be used with this recipe, please?
  2. buffalobakingco
    Hi. Id like to add some crushed pineapple and delete the raisins. How much would you suggest without affecting the outcome? Delete the oil? Thanks!


  1. Bobbin
    This review is for the glaze only as that is the only part of the recipe I made. I made some pumpkin spice bread and wanted a cream cheese glaze to go on top. This glaze was very easy to make and tasted so good. Instead of using the powdered milk and water, I used 6 tablespoons of milk. Delicious!
  2. WyomingMoonDust
    OOOLALALALA!! I wish this system of stars were a larger scale. I am a fanatic carrot cake fan. Always trying new recipes. So far pamela.. lol yours tops the charts. I didnt have nuts on hand so I subbed for coconut, I did add the lemon soaked currants,* love currant anything* To this recipe. Other then that. Did exactly as directed. I did have to bake for 20 minutes more. That's most likely MY OVEN.. it has a mind of its own.. this is surely going to be a make all the time kinda cake. work parties, holiday parties.. and just because.. TySVM again.. a real winning carrot cake recipe.. !!! For to add to review.. I didnt make the glaze.. this cake stands on its own. I placed a doily over the cake and sprinkled powdered sugar over it to leave a neat pattern.. No icing is required for this cake in my opinion. :-)
  3. Pamela L.
    Great recipe it turned out nicely, my only gripe is with the glaze. I followed the directions and it came out chunky.. I realized after she meant that you have to beat the cream cheese with the powdered sugar first before adding the other ingredients. Other than that, it was good! If you're a low-sugar person, I wouldn't scale back too much, maybe just a 1/4 cup off the white and a 1/4 cup off the brown.
  4. free-free
    This recipe is wonderful. The cake had the perfect amount of spice to it and the lemon added another type of zing. I loved the idea of the raw cashews and they gave the perfect bit of nuttiness to each bite. I used currents soaked in lemon water for my fruit and followed *Pamela*'s other ingredients as she directed. The cake was a lovely addition to my Easter Holiday dinner and I will definitely be making it again and again. My only regret was I could not make the suggested frosting because of a lack of cream cheese on hand. I improvised with a simple lemon icing of my own, however the cake is so deliciously moist that it could work with no icing at all. Thank you for the great recipe!!!
  5. Foxy in Vancouver
    This is a good recipe. The cake literally dissapeared before my eyes. I am planning on making this one again really soon!



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